Gluten Free Tart Crust Recipe: Easy Gluten-Free Pastry

If you have ever wondered how to make your favorite tarts gluten free look no further! This gluten free tart crust recipe is quick, simple, and delicious. You’ll be whipping up gluten free tarts in no time.

I love a tart recipe! For Fall I love my custard apple tart , apple frangipane tart, and my pear frangipane tart. For Spring and Summer my rhubarb tart and peach frangipane tart. There are so many things you can put into a tart. It is a party pleaser and really just the best. You can put your favorite filling, a lemon curd (or orange curd), fill it with pastry cream, or whatever your heart desires. Let’s get to making this gluten free tart crust recipe.

Why you will love this gluten free tart crust recipe?

It is super simple to make and is only a few ingredients. Plus, if you want to make savory pies or savory tarts with this crust you can! Just omit the sugar. 

It can also be used to make a flaky gluten-free pie crust. It really is a universal easy gluten-free pie crust / tart crust recipe. 

Tips and Tricks for this recipe:

Blind baking is usually necessary however depending on the recipe you are making, see if the instructions called for blind baking or not. 

For best results, always follow the recipe card.

Equipment that you need for this gluten free tart crust recipe:

Tart pan – make sure you have a tart pan with a removable bottom (you can have a full size one or mini tart pans)

​Food processor – I use a food processor for my recipe, it is just easier

Pie Weights- I use pie weights when I par bake my crust 

Rolling Pin, optional, you can roll out your tart dough or you can press it by hand into the tart pan

Parchment paper, optional​

A note on gluten free flours:

Tart crusts can be made of several different flours and materials. I have made a gluten free oreo crust for my chocolate raspberry tart, you can use a graham cracker crust (like I do in my cheesecake bars) however it is important to talk about gluten free flour. If you are wanting to make a traditional tart crust but gluten free, you are not going to want to use something like almond flour or oat flour. You are going to want to use a good 1:1 flour that has xanthan gum. The flour that I have found to yield the best success is Cup4Cup gluten-free flour blend. The thing to note for this flour blend is that it does contain milk powder so if you need to be dairy free then this is not going to be the best choice for you. It is important to find a good gluten free all purpose flour (other options are Bob’s Red Mill and King Arthur Measure for Measure Gluten Free Flour)

Ingredients for gluten free tart crust recipe

gluten free flour: See above with my notes on flours 

egg: I use a whole egg in my tart recipe (not just the egg yolk). It helps with the color and bring the pie dough (tart dough) together

cold water: This is what gives moisture to the dough

butter: ​all good pastry dough needs some fat in it- in this recipe, it comes from butter

sugar: ​sugar in this recipe is optional. If you are making a sweet filled tart, you can add some sugar to the dough, but you can also omit it and there is no consequence. 

How do you make this gluten free tart crust recipe?

In the bowl of a food processor: ​place the dry ingredients in 
Cube the cold butter: ​make sure the butter is cold, cut it up and put it in the bowl of the food processor
Add the egg: ​and the water and pulse until the crust come together.
You can use this crust right away: ​if you do not want to use it immediately, you can wrap it in plastic wrap or a non-plastic wrap and place it in the fridge until you are ready to use it. If you want to use the crust, set your oven to 350°F. 
You can put the crust together in 2 ways: ​if you want to use a rolling pin, place the dough between two pieces of parchment paper, roll it out. Place it over the tart pan and press it into the crevices so that it is shaped to the pan. The other option is to pour the dough into the tart pan and press it in with your fingers. Either method works fine. 
Cover the tart: with parchment paper and then place the pie weights on top. Bake the tart crust for 15 minutes. When it has finished baking, remove from the oven, fill the tart with the tart filling of your choice, and bake according to that recipes instructions. Your tart shell will be a nice color (not quite golden brown but a lighter gold). You do not want it to get too brown because it could then burn when you bake it again with the filling.

This recipe can be used as a gluten-free pie crust recipe as well as a tart crust recipe, it is versatile and great. If you want a double-crust pie,  all you need to do is double the recipe. This recipe is as close as I have gotten to replicating a crust made with wheat flour. It is made from simple ingredients but yields the best gluten free pies or gluten free tarts!

Alterations to the recipe:

I am not a vegan baker and therefore have not tried to make this pie crust vegan or dairy free. If you do try to make it dairy free you would need to substitute the butter with something like earth balance or a good dairy free butter. You can also try an egg replacement. If you do try this vegan or dairy free, please let me know how it turns out in the comments below. 

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Laura 

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